Creamy Hungarian Mushroom Soup

Description:

Mushroom-soup lovers, this soup is for you! Russet potatoes make it hearty, and dill and paprika add plenty of flavor. We skip the generous amount of full-fat sour cream and butter typically used in creamy mushroom soups. Serve with a green salad and warm pumpernickel bread.

Ingredients:

1 tablespoon extra-virgin olive oil

1 1/2 pounds mushrooms, thinly sliced

1 medium onion, diced

3 tablespoons all-purpose flour

2 tablespoons paprika, preferably Hungarian (see Note)

2 tablespoons dried dill

4 cups mushroom broth, or reduced-sodium beef broth

2 cups low-fat milk

1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces

1/2 cup reduced-fat sour cream

3/4 teaspoon salt

Preparation:

1

Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.

2

Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in sour cream and salt.

Tips:

Note: Paprika labeled “Hungarian” is worth seeking out for this soup because it delivers a fuller, richer flavor than regular paprika. Find it at well-stocked supermarkets, specialty-foods stores or online at penzeys.com.